Fireworks on your palate! No other way to describe this mixture of freshly baked scallops with spicy chorizo, removed from the oven and topped with chilled thai style relish that was salty, sweet and a little spicy. I LOVED this concoction more than the classic bacon or chorizo and cheese topped shellfish. It isn’t an original idea. I spied a similar treatment in a “Delicious” magazine from early 2013. The Australian magazine featured the unusual thai bites from the Longrain Bar in Sydney. This is my version with in-house made chorizo and a cobbled together thai sauce with ingredients found in the kitchen.
I pan fried some chorizo (removed from it’s casing — note our chorizo has a lot less FAT than commercially made versions) and topped some scallops on a half shell and stuck this into a hot oven. Once the scallops are just cooked, remove from the oven.
Earlier, I had made a sauce from brown sugar, water, lots and lots of lime (dayap) juice (not lemons or kalamansi), thai fish sauce, slivered red onions, toamtoes, sliced chilies and at the last minute, chopped mint and coriander leaves. Place this relish over the hot scallops and pork and eat immediately. Your palate is treated to warm and cold, sweet and sour, salty and spicy all in one go. Really, really nice. Folks in our office seemed to prefer another cheese and chorizo version we made alongside this one, but this one was by far my favorite… so much more complex, so many more layers of flavor, and while rich, the sourness of the lime cut that in just the right way. Some slivered ginger and perhaps some lemongrass would have added a few more flavor notes.
Just look at the photos closely. Bits of chorizo oil floating on a generous amount of lime juice. Slivered tomatoes, onions and herbs. Plus pork and shellfish. Seriously delicious!